Best Blueberry Cream Cheese Pie Ever


(4 votes) 2 4

The sweet blueberry glaze makes all the difference in this pie.

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  • 1 8 oz. pkg. cream cheese, softened
  • 1 14 oz. can condensed milk
  • 1/3 C. lemon juice
  • 1 tsp. vanilla extract
  • 2 C. fresh blueberries
  • 1 baked 9" pie crust
  • Glaze:
  • 1 C. sugar
  • 2 Tbsp cornstarch
  • 1 C. water
  • 2 C. fresh blueberries (divided)

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In a medium bowl, whip cream cheese until fluffy. Gradually add condensed milk; continue to beat until blended. Blend in lemon juice and vanilla. Fold in blueberries. Pour into pie shell and chill 2-3 hours.

Glaze: While pie is chilling, make the glaze. In a small saucepan combine sugar and cornstarch and gradually stir in water. Crush 1/2 C. of the blueberries, and add to saucepan. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; strain and cool. Arrange the remaining 1 1/2 C. of blueberries over the chilled pie. Pour the cooled glaze evenly over the blueberries. Refrigerate.

Joan, Jackson, NJ

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